Onion marmalade wine

1 kg onion (red onion, shallot)

75 g butter

150 g sugar (sugar, honey)

100 ml wine vinegar

500 ml dry white wine ( red)

l 1 hundred motogo coriander

salt, pepper

raisins (optional)

Peel the onion and cut into circles.

Dissolve the butter with the sugar in a saucepan over medium heat. Add onions and cook for 20-30 minutes with the lid closed. The onions should be translucent and slightly caramelized.

Add the coriander, vinegar and wine. Add salt and pepper to taste.

Continue to cook another 30 minutes on low fire until you evaporate all the liquid.

Arrange the jars and store in the refrigerator.

THINKING ALOUD.

Onions took white sweet. Used powdered sugar and added 1 tbsp. of honey.

Couldn't decide on a wine. What to take: white or red, so I decided to add pink, in which pre-soaked raisins.

Coriander put a little less, despite my love for him, afraid that still will beat the taste of foie Gras.

Before use, I recommend to hold the jam at room temperature, because the butter still freezes in the refrigerator.

Posted Foie Gras with confit in tartlets from unleavened dough.